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hi,alli bribed one of the kitchen staff once , this is what he said ....don't peel onion,garlic or ginger just but them in boiling water the night before,next morning they are going to be very easy to peel ,peel onions and garlic but not the gingerdon't chop garlic or onions but put them whole in the big gravy pot ,chop the ginger coarsely and add to pot.cover with water and bring to boil, boil until every thing is cooked (he don't know for how long but he said for ages )the chef will come after that and add a lot of powder ( this is what he told me when i asked him what is there in the powder I DO NOT KNOW THE CHEF ALAWAYS BRING IT WITH HIM FROM HOME IN THE SAME DAY THAT WE ARE MAKING THE GRAVY ) , i tried to put some pressure on him but really he didnot know,he is a very honest man and i know that from a previous experience.after that the chef but new oil and as well the oil from the old gravy he told me we don't through any oil away we use it and re-use it over and over again.the chef add a big tin about 1 kg of tomato puree and a medium tin of tomato paste.some salt, boil for a long time then puree until it is very smooth .cook again until oil rises to the top of the gravy . they don't use it in the same day but the following day. when they are making the curries they alaways fry some onions garlic and ginger(slightly cooked previously ) in the beginning then they add some tomato paste and spices and the main ingredient (chicken, lamb or prawn ) then the curry gravy and boil for some time then they add one of these ingredients ( coconut , almonds, cashewnut or evaporated milk, rose water or kewra water .it depend which kind of curry you want i.e KORMA . pasanda .......etc.in some of the curries they add fenugreek leaves at the end but not in all of themas well they add chopped coriander leaves at the end.this what he told me .all of us know that but we don't know what is there in the powder that the chef use.when they arrive in the kitchen at about 4:00 they start cooking the chicken ,lamb and defrost the prawn in just boiling water.they use garlic,ginger , curry powder,salt , water to cook the chicken and lambthe lamb will take longer to cook so they use some thing green called papaya as a tenderizer in order to cook the lamb quickly.i hope i helpedi like this site . all the people her are very friendly and every one trying to helpthanks .GOD bless all of youghanna
hi ,allthe reason of not peeling the onion when it is raw is they make you cry and the kitchen staff do not like this specially there is a lot of onions (sacks).the garlic is small and very difficult to peel as well, when they soak it in boiling water overnight the skin peels easily.most of the ginger flavor is in the skin and just under the skin like the potatoes because of that they don't peel the skin, as well they use huge amounts of it and they don't want to spend the whole day peeling ginger and at the end you will not notice it in the gravy,i forget to mention that the chef put some fresh herbs in the gravy and he put that with the spices.(he bring these herbs ready chopped from home and mixed together )the kitchen staff told me the whole place smelled like mint, dill , coriander and another herb that he thinks is sacred basil.i made some inquires and i find out that this sacred basil is used a lot in Thia cooking.it is stronger than normal basil.thanksghanna
i was picturing Norman Wisdom as Giulio the hairdresser in the film On the Beat. ;D
http://www.curry-recipes.co.uk/curry/index.php/topic,4909.10.htmlThis is the one Abdul taught me,not seen anyone else use it but he definitely did!!
